Ingredients

8 tablespoons butter (1 stick) melted

8 tablespoons packed light brown sugar

1 ½ teaspoons cinnamon

½ teaspoons grated fresh nutmeg

1 cup whole milk

3 eggs

1 tablespoon maple extract or vanilla extract

2 ripe bananas, sliced approx. ¼ inch thick

4 large 2 day old croissants cut in half length wise

Maple syrup

Powdered sugar, optional

Pecan pieces, optional

Red raspberries, optional

Preparation

  1. Thoroughly mix first 4 dry ingredients in small bowl.
  2. Whisk milk, eggs and extract in large rimmed bowl.
  3. Place banana slices between croissants and press down on the croissants to flatten.
  4. Divide butter/sugar mix between 2 large skillets and heat over medium heat.
  5. Dip each croissant into milk/egg mixture. Do not leave in mixture long since croissants can soak up liquid fast and can be difficult to put into skillet.
  6. When butter/sugar starts to turn brown and bubble (caramelize) put 2 croissants in each skillet.
  7. Cook until the edges turn crispy and center turns slightly brown, approximately 5 minutes. Turn and cook on other side, approximately 5 minutes. Watch carefully so the sugar/butter mixture does not burn the croissant.
  8. Remove and dust with powdered sugar and serve with assorted toppings of maple syrup, pecans and berries.